In rec.food.cooking, Dimitri > wrote:

> Salt and pepper the steak about an hour before cooking.

Why do it about an hour before cooking?

> If you have
> one use an instant read thermometer about 135 to 140 for Rare.

140 for rare? Is your thermometer calibrated? And with a thin piece of
meat like a steak, how can you have confidence in a thermometer?

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
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